Meal Kit
Seared Pork Chop with Dijon Mushroom Pan Sauce
with crème fraîche smashed potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Rachel Post
This meal hues close to the classics, and there's nothing wrong with that; classics are classics for a reason. We know they work, and we know we love them. Buttery, creamy potatoes are practically the dictionary definition of classic food, as are seared-to-perfection pork chops. But the star here is the Djion mushroom pan sauce, a lovely combo of umami, spiky mustard, sweet sherry wine and creamy crème fraiche. Three cheers for the classics.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 10 oz. Yukon Potatoes
- 4 oz. Cremini Mushrooms
- 2 oz. Dark Brown Sherry Cooking Wine
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2 oz. Creme Fraiche
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¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Dijon Mustard
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½ oz. Crispy Fried Onions
- 6 Chive Sprigs
- ½ tsp. Steak Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) EOdXYDOG
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Calories650
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Carbohydrates34g
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Net Carbs31g
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Fat35g
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Protein43g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using chicken breasts, follow same instructions as pork chops in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using ribeye, follow same instructions as pork chops in Steps 2 and 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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1 Make the Smashed Potatoes
Cut potatoes into large evenly-sized chunks.
Bring a medium pot with potatoes covered by water and 1/4 tsp. salt to a boil. Cook until fork-tender, 13-16 minutes.Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.Add butter, half the crème fraîche (reserve remaining for sauce), half the potato cooking water, and 1/4 tsp. salt. Mash until smooth. If too thick, add potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes cook, prepare ingredients. -
2 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Thinly slice chives.Pat pork chops dry, and season both sides with seasoning blend and a pinch of salt. -
3 Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add pork chops to hot pan. Cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.Thickness may vary. If you receive a thinner pork chop, we recommend checking for doneness sooner.Remove from burner. Remove pork chops to a plate and rest, 3 minutes. Wipe pan clean and reserve. -
4 Make the Sauce
Return pan used to cook pork chops to medium-high heat.
Add 1 tsp. olive oil and mushrooms to hot pan. Stir occasionally until beginning to brown and juices release, 1-2 minutes.Add sherry wine and cook until reduced by half, 1-2 minutes.Remove from burner. Stir in mustard, remaining crème fraîche, and a pinch of salt and pepper until combined and smooth. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pork chops with sauce and chives. Garnish smashed potatoes with crispy onions. Bon appétit!
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